Fish fillet with pepper crust

Name: Fish fillet with pepper crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Fish fillet (e.g. redfish or saithe); 2 TABLESPOONS Lemon juice; 2 medium-sized onions; 500 g Carrots; 500 g new potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 1-2 TABLESPOONS colourful peppercorns; 2 discs Toast; 2 tablespoons (30 g) soft butter; 7-10 Tbsp Grease; 7-10 Tbsp Herbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Fish fillet (e.g. redfish or saithe)
2 TABLESPOONS Lemon juice
2 medium-sized onions
500 g Carrots
500 g new potatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
1-2 TABLESPOONS colourful peppercorns
2 discs Toast
2 tablespoons (30 g) soft butter
7-10 Tbsp Grease
7-10 Tbsp Herbs

Directions

1
Wash the fish, dab dry and cut into about 4 pieces. Sprinkle with lemon juice. Peel onions and cut into rings. Peel and wash the carrots. Brush the potatoes vigorously under water. Cut both into thin slices
2
Heat the oil in a large frying pan. Fry the onions and potatoes for 6-8 minutes. Season with salt. Add carrots, pour 100 ml water. Bring to the boil, cover and stew for about 5 minutes
3
Coarsely crush the peppercorns in a mortar. Finely crumble the toast. Knead with butter and pepper
4
Arrange the vegetables in 2 small or 1 large greased casserole dish. Salt the fish and place on top. Spread the pepper mixture evenly on top. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 20-25 minutes, garnish